Instant Pot Ribs

Instant Pot Ribs are the easiest way to getting the most succulent, fall off the bone, tender ribs in under 1 hour! Using a homemade dry rub and BBQ sauce (or store bought), and your favorite cut of ribs, you’ll get flavourful, saucy, ribs in a fraction of the time of your traditional ribs. Finish it under the broiler for that extra caramelization!

For Ribs and Rub: Baby back ribs Chili powder Smoked paprika Onion powder Pepper Salt

Ingredients You Need

For Homemade BBQ Sauce: Cold water Tomato paste Applesauce Molasses Apple cider vinegar Honey or maple syrup Onion powder Garlic powder Yellow mustard Salt Liquid smoke Cayenne pepper

Ingredients You Need

In a small bowl, add chili powder, smoked paprika, onion powder, pepper, salt and whisk with a fork. In Instant Pot, add 1 cup water and place trivet inside.


Remove membrane from the back of the ribs by sliding butter knife or spoon handle under. If slippery, use paper towel to pull off membrane. Some ribs might not have it.


Sprinkle each side of ribs with spice mixture. Don’t rub as a lot of seasonings will end up sticking to your fingers.


Place ribs in Instant Pot, on their side and curling in a circle. Close the lid, set pressure valve to Sealing and Pressure Cook on High or Manual for 25 minutes.


Then, combine water, tomato paste, applesauce, molasses, apple cider vinegar, honey, onion and garlic powders, mustard, liquid smoke and cayenne pepper in a small pot and stir. Bring to a boil and cook half covered on low heat for 10 minutes.


When the ribs are done cooking, wait 15 minutes, then turn valve to Venting to release remaining pressure. Open the lid, remove ribs carefully using silicone end tongs and place on baking sheet. They probably will fall apart in half, no worries. So tender!


Preheat broiler to 500° F and position oven rack in the middle. Prep baking sheet by lining with parchment paper or silicone baking mat for broiling. Brush top and sides with generous amount of BBQ sauce and broil for 4-5 minutes.


Cut with serrated knife between bones. Serve ribs traditionally with mashed potatoes and corn on the cob. The day I tested this recipe, I also made fresh and crunchy Asian salad. This exotic coleslaw went so well with ribs!


Refrigerate rib leftovers in an airtight container for up to 5 days. I used half of BBQ sauce on 2 racks of ribs. You can refrigerate remaining half in a glass jar for up to 7 days.


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